Twice-Baked Potato Soup

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  • 2 leeks, washed and sliced (white and light green portions only)
  • 6 tablespoons unsalted butter
  • 4 medium russet potatoes, peeled and cubed
  • 5-6 cups chicken stock
  • 1 cup sour cream
  • Salt and white pepper to taste
  • Garnishes:
  • Sliced scallions
  • Bacon, cooked until crisp and crumbled
  • Grated cheddar cheese


Heat butter in a large pot.
Add leeks and cook until soft.
Add potatoes and stock.
Cover and simmer for 45 minutes.
Let cool slightly and add sour cream.
Puree in a food processor (easier if soup is on cool side) or with an immersion blender until smooth and creamy.
Check seasoning.
Serve in warmed bowls with scallion, bacon and cheese garnishes.

Note: Leeks can hold lots of grit; rinse slices before sautéing if especially muddy.
Recipe from Central Market Poulsbo - Culinary Resource Center
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One Response to "Twice-Baked Potato Soup"

  1. Freya O says:

    Great recipe for potato soup I have found ever. Now, my husband won’t quarrelling with me. I must try these at home.

    Thanks for sharing an awesome recipe

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